Parupu Thogayal

Parupu Thogayal,Pina Apple Rasam and Zucchini Dal

Quick and simple side dish for white rice and variety rice.Just need few ingredients to make this Thovaiyal. We like it a lot, with a variety rice.Try this combo and drop your comments!!Happy Weekend guys :) 

Ingredients:

Parupu Thogayal

1. Kadali Paruppu/Chana dal-5 tablespoon
2. Urad dal-2 tablespoon
3. Garlic pods- 2 small nos.
4. Red Chilly- 4 nos
5. Pepper corns- 1/4 teaspoon 
6. Hing- little
7. Shredded coconut- 1/2 cup 
8. Oil- 1 teaspoon
9. Salt- As required
10. Water- Very little

Method:

1. Heat oil in the pan,once its enough heat add in red chilies, pepper corn,garlic and hing.Saute it in flow flame for 30 to 40 sec.
2. Now add the kadali parrupu and urad dal to it.Saute it till gets golden color and nice aroma.Fry it about 1 to 2 mins in low flame
3. Then add the coconut,saute it for 1 more min.4.Switch of the stove, transfer the mixture in to plate.Allow to cool down completely before grinding.
         5.Add salt to the mixture.Grind with out water first,then add a little water to it.Don't pour the water., just
          drop a little by little.Grind the thovaiyal in a stiff consistency.
         6. That's it Paruppu Thovaiyal's ready.Serve it with any variety rice or plain rice. 

Simple Onion Tomato Chutney

Simple Onion Tomato Chutney

Tomato chutney can be made with different herbs and spices to give flavors to the dish but this is a very simple and easy and tasty receipe to make.This is my favorite receipe which i love when my mom makes it.Here goes the receipe 

 

Preparation Time: 15min

Cooking Time: 15min  
Serves: 2    
Shelf life:1 day
Serving Suggestion:I love this chutney with dosa

Onion Tomato Chutney in Chetinad Style

I wanted to make an authentic Chettinad tomato chutney to go with idli for breakfast and went about searching through my large collection of hand written recipes for one. I found a couple of chettinad chutney recipes but was not sure how authentic they were but settled for this particular chutney recipe as I liked the list of ingredients that went into its making. I’m glad I made it. Its the coconut milk which elevates the flavor of the tomato chutney. Spicy with slight tang and sweet notes, Chettinad tomato chutney is sensational and a keeper

Preparation Time: 10min

Cooking Time: 5min  
Serves: 2    
Shelf life:1 day
Serving Suggestion:Serve with idli or dosa.

Cilantro Chutney for Dosa

Cilantro Chutney for Dosa

This authentic Indian chutney is so versatile and goes with most foods and tastes great on crackers, sandwiches, grilled chicken, fish, chips. In the North its called ‘Hari Chutney’ (hari means green in hindi) or ‘Green Chutney’. Down South chutneys are eaten with idlis, dosas, vadas and steamed rice. You can have it as a side dish, as a spread or a dip for savories like pakodas, samosas, bread or cheese rolls.

Preparation Time: 5min

Cooking Time: 2min   Serves: 2     Shelf life:-
Serving Suggestion:Serve with idli, dosa, vada or as a dip for any savoury of your choice.

Kollu Dosai with Spicy Broccoli-Mango Chutney(Horsegram crepes with Broccoli and Mango dip)

Kollu Dosai with Spicy Broccoli-Mango Chutney(Horsegram crepes with Broccoli and Mango dip)

Why not we make a healthy breakfast??? I was starring at my cupboard and then  Horse gram caught my sight. I remember that one of my friend's mother make dosa out of it and why not experimenting that??? And also I had Broccoli and Mango in my refrigerator. Broccoli,with some chat pata ingredients, that makes chutney for this dosa. . I wanna give a try, fortunately it was amazing ;). . You too have to hit it once.